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Volumn 51, Issue 4, 1999, Pages 355-361

Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage

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EID: 0033476039     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00134-X     Document Type: Article
Times cited : (84)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.